Cheesy Italian Pie
|Folded refrigerated unbaked pie crusts||15 Ounce (2 Crust)|
|Frozen chopped spinach||10 Ounce|
|Ground beef||1 Pound|
|Canned pizza sauce||16 Ounce|
|Eggs||2 , beaten|
|Ricotta cheese/Cottage cheese ricotta||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Dried marjoram||1⁄8 Teaspoon, crushed|
|All purpose flour||1 Cup (16 tbs)|
Let pie crusts stand at room temperature while preparing filling.
In a colander run hot water over spinach about 5 minutes or till partially thawed.
Drain well, squeezing out excess liquid.
Meanwhile, in a large skillet cook ground beef till brown.
Drain off fat.
Stir in pizza sauce and spinach.
In a bowl stir together eggs, ricotta or cottage cheese, Parmesan cheese, and marjoram.
Sprinkle flour on pie crusts according to package directions.
Line a 9 inch pie plate with one pie crust.
Spoon ricotta mixture into crust.
Top with beef mixture.
Place remaining crust over filling.
Seal and flute edges.
Cut slits in top crust to allow steam to escape.
Bake in a 425Â° oven about 25 minutes or till crust is golden.